Peruvian Mixed Cebiche Ceviche Mixto
Dive into the vibrant flavors of the coast with Peruvian Mixed Cebiche (Ceviche Mixto), a refreshing symphony of fresh white fish, shrimp, squid, and scallops bathed in a zesty leche de tigre marinade made with lime, lemon, garlic, and aji amarillo. This iconic dish is a celebration of Peru's culinary heritage, offering a perfect balance of acidity, spice, and ocean-fresh seafood. Served with tender slices of sweet potato, boiled corn, and crisp lettuce, this dish is as visually stunning as it is delicious. Perfect for a light yet satisfying meal, this recipe comes together in just 35 minutes and is an authentic showcase of Peruvian cuisine's bold and refreshing flavors.
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Ingredients
- 400 grams white fish fillet (e.g., sea bass or snapper)
- 200 grams shrimp, peeled and deveined
- 200 grams squid, cleaned and sliced into rings
- 150 grams scallops
- 200 milliliters lime juice (freshly squeezed)
- 50 milliliters lemon juice (freshly squeezed)
- 1 large red onion, finely sliced
- 1 medium aji amarillo (yellow chili), finely sliced
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium sweet potato, boiled and sliced
- 1 cob corn on the cob, boiled and sliced
- 4 leaves lettuce leaves
Directions
Step 1
Cut the fish fillet into bite-sized cubes (approximately 1-inch pieces) and set it aside in a large bowl.
Step 2
Bring a small pot of water to a boil. Quickly blanch the shrimp, squid rings, and scallops for 1 minute, then transfer them to an ice bath to stop the cooking process. Drain and set aside.
Step 3
In a large mixing bowl, combine the lime juice, lemon juice, minced garlic, aji amarillo, salt, and black pepper to create the leche de tigre marinade.
Step 4
Add the cubed fish and the blanched seafood (shrimp, squid, and scallops) to the marinade. Ensure all the seafood is fully submerged. Let it marinate for 10–15 minutes in the fridge.
Step 5
While the seafood marinates, prepare the garnishes: slice the boiled sweet potato and boiled corn, and thoroughly rinse the sliced red onion in cold water to reduce its sharpness.
Step 6
Remove the seafood mixture from the fridge and gently stir in the red onion and chopped cilantro.
Step 7
To serve, place a lettuce leaf on each plate. Add a portion of the mixed cebiche in the center and garnish with slices of sweet potato and corn on the side.
Step 8
Serve immediately and enjoy this zesty, refreshing Peruvian classic!
Nutrition Facts
| Serving size | (1887.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1480.3 |
| Total Fat 18.7g | 0% |
| Saturated Fat 4.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1101.5mg | 0% |
| Sodium 3640.9mg | 0% |
| Total Carbohydrate 141.5g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 33.2g | |
| Protein 202.6g | 0% |
| Vitamin D 800IU | 0% |
| Calcium 403.8mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 4591.9mg | 0% |
Source of Calories